Renowned Chef Smoke’ expands culinary talents to Oriental

Thursday

May 2, 2013 at 12:01 AMMay 2, 2013 at 6:40 PM

ORIENTAL — One of New Bern’s top chefs has teamed with a friend — whose résumé includes cooking for Hollywood stars and presidents — to reopen a historic Pamlico County restaurant that has been closed for the past four months.

Charlie Hall, Sun Journal Staff

ORIENTAL — One of New Bern’s top chefs has teamed with a friend — whose résumé includes cooking for Hollywood stars and presidents — to reopen a historic Pamlico County restaurant that has been closed for the past four months.

James “Smoke” Boyd, owner of The Flame Catering and Banquet Centre in New Bern, will reopen the Trawl Door under the name “Trawl Door by The Flame” Friday, beginning with lunch at 11 a.m.

His partner in leasing the property on the Oriental waterfront is Bladimir Pocasangre, who recently relocated to this area from Atlanta, where he had been the executive sous chef with Wolfgang Puck at the Georgia Aquarium.

Boyd, a James City native, said the extension of his business and talents will not saturate his efforts in New Bern.

“I want my customer base to know that while this is exciting and a challenge, I will not lose my focus on The Flame,” he said.

Pocasangre was busy Thursday in the kitchen with the staff of eight, part of 20 new jobs created by the venture.

Onsite management is under the direction of Cathleen Vuich of Fairfield Harbour, an industry veteran who said a staff of dozen has been assembled, ranging from wait staff to bartenders.

“The new jobs, that is what is really important about all of this,” Boyd offered.

The original brick building that houses the restaurant on Water Street is thought be about 100 years old.

The restaurant’s new menu features prime Angus steaks, local seafood and fresh seasonal produce from area farms. Classic and Asian-inspired dishes, along with daily specials and specialty desserts, will be available.

The restaurant seats 75 inside and 150 on the waterfront deck. Complimentary dockage is available.

Dinner entrees range from $15 to $25 and lunch selections range from $8 to $10. Two full bars are stocked with top-shelf selections and live entertainment will be available on weekends beginning Memorial Day.

“I am thrilled to bring my talents and experience to North Carolina and hope that, with Chef Smoke on-hand and the exciting new menu we’ve designed, the Trawl Door by The Flame will quickly become a favorite of locals and visitors to the area,” said Pocasangre.

He said Thursday that he was excited and nervous about the opening.

“If you aren’t nervous, it means you don’t care,” he said. “Opening a new restaurant is like a singer taking the stage for the first time at a new place. Customers are fans, and it is the same kind of responsibility.”

Boyd said he felt the two chefs bring a level of expertise to Oriental which will be appreciated.

“Teaming up with Chef Pocasangre to share my passion for great cuisine with a new audience and broaden The Flame’s sphere of influence in Eastern North Carolina is a fantastic opportunity to establish the Trawl Door by The Flame as a culinary destination,” he said.

Pocasangre began his career working for Wolfgang Puck in 1992 at Granita Restaurant and later served as Spago’s sous chef under Lee Hefter, cooking for celebrities including Michael Jackson, Tina Turner, Sylvester Stallone and President Bill Clinton among others.

In 2000, he transferred to Wolfgang Puck Catering at Hollywood and Highland, where he cooked for The Academy Awards for eight years.

He became the executive sous chef with Puck at the Georgia Aquarium in 2006, managing daily culinary operations for the largest aquarium in the world and driving catering revenue to $23 million within its opening year.

He has also received high praise during multiple cooking competitions hosted by Le Cordon Blue College of Culinary Arts in Atlanta.

Boyd’s career spans more than 30 years in the catering, events and restaurant industries. A longtime local favorite with a strong entrepreneurial business background, he worked as a chef at the Sheraton for 10 years and became a consultant to the former owners of The Flame, who sold the restaurant to him in 2000.

He opened The Flame Banquet Centre adjacent to the restaurant in 2007.

The Trawl Door by The Flame will be open Tuesday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; and Sundays, 11 a.m. to 3 p.m.

For reservations, call 249-3500.

On the web: thetrawldoor.com

Charlie Hall can be reached at 252-635-5667 or Charlie.hall@newbernsj.com

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